Preparation

In medium-size saucepan, bring the wine, peppercorns, whole garlic clove, celery, carrot and yellow onion to a boil. Reduce the heat and simmer for 5 minutes. Let cool, then pour over chicken in a large bowl. Cover and marinate the chicken for several hours or overnight in the fridge.

Heat the oven to 350 degrees. Tie the parsley, bay leaves and thyme together with kitchen string; set aside. Remove the chicken from marinade and pat dry with paper towels. Strain solids from the marinade and reserve both solids and liquid. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Add bacon and fry until meat begins to crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a bowl. Increase heat to medium high. Working in two batches, brown chicken pieces for 6 to 8 minutes, flip them halfway through, then transfer to a plate.

Add reserved marinade solids to the pot and cook until the vegetables are soft, 10 to 12 minutes. Sprinkle in flour and cook, stirring, for 1 minute. Whisk in the reserved marinade liquid, raise the heat to high, and bring to a boil. Lower the heat to medium and simmer for 1 minute. Stir in the remaining garlic, chicken stock, shallots and salt and pepper to taste. Nestle the chicken and herb bundle in vegetables.

Cover and bake until the chicken is cooked through, about 1 hour. While the chicken is baking, heat 1 tablespoon of the butter and the remaining olive oil in a skillet over medium heat. Add cipollini or remaining yellow onions and saute until golden, 15 to 20 minutes. Combine the onions with bacon in bowl. Melt remaining butter over medium-high heat, add mushrooms, and saute until tender, 4 to 5 minutes.

To serve, arrange chicken pieces on a large platter and top with sauce, bacon, onions, mushrooms and chopped parsley. Serve family style.